Shrimp and Vegetable Spring Rolls

MEMPHIS, Tenn. - Shrimp and Vegetable Spring Rolls with Citrus-Chili and Soy Dipping Sauces

Spring Rolls:

• 4 ounces bean thread noodles, cooked and drained
• Dash of sesame oil
• Dash of soy sauce
• 1 cup finely shredded Bok Choy
• 1/3 cup matchstick carrot strips
• 1/3 cup matchstick cucumber strips
• 1/3 cup radish, alfalfa, or bean sprouts
• 1/4 cup sliced green onion
• 1/4 cup sesame seeds, toasted
• 16 water cress leaves, whole
• 16 mint leaves, whole
• 2 tablespoons hoisin sauce
• 1 pound shrimp, cooked, peeled and split in half lengthwise
• 16 sheets rice paper

Directions
To make the rolls: in a large bowl combine the bean thread noodles, sesame oil, soy sauce, bok choy, carrots, cucumber, sprouts, green onion, and sesame seeds. Place the cilantro, mint and shrimp in separate work bowls nearby.

To soften the rice paper, fill a pie plate or shallow baking dish with warm water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.

Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, add 1 teaspoon of the hoisin sauce then pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cress leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used.

Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.

Citrus-Chili Dipping Sauce:

• 3 tablespoons chili garlic sauce
• 1/4 cup mirin
• 6 tablespoons pineapple juice
• 1 tablespoon fresh orange juice
• 1 tablespoon fresh lime juice
• 1/2 teaspoon orange zest
• 1 tablespoon cornstarch
• 2 teaspoons toasted sesame oil

Soy Dipping Sauce:

• 1 T. soy sauce
• 1 fresh red chile sliced
• 1 scallion thinly sliced
• 1 T. rice vinegar
• 1 t. Sesame Seeds